Gancel's culinary encyclopedia of modern cooking

— 269 — Chevaliere, Carved legs larded, wings larded w. truf and tongue, fricasse style w. mu. truf. cock’s comb and kidney, dec. ch. quen. around. Chez-Soi, “Home style” carved, sea. in earthen dish, butter, small onions and small pot. baked. Chicken Pie, Fricassee American style (See Americaine). English style, carved raw, sea. add ch. stock or water, same garnishing cov. puff paste, bake two hours. PoLpie same fricasse w. dumplings. Baked English Chicken Pie Chi may, Stuf. w. noodles and ch. fo-meat, braised, gar. w. asp. tips and noodles, th. gravy. Chipolata, Braised, gar. w. mu. carrots, turnips, chestnuts, small onions, nut, sausages, mad. sa. Chivry, Braised white, gar. fancy mixed veg., chivry sa. Chop Suey, (See Oriental Dish) Chow-Mein, (See Oriental Dishes). Cinq Minutes, “Five minutes”. Squab chicken, killed, plucked, singed and carved, cook and serve all within five minutes w, divers sauce. The secret consists in having everything ready before the preparation and you are sure to succeed try it. Circassienne, Roasted or saute w. oil of walnuts, moisten double cream w. lobe of walnuts. Clamart, Braised, gar. w. peas, French style. Cocotte, Cook in cocotte, gar. and sa. divers styles, closed w. lute. 270 — [illustration: poultry] Combination, Ch. divers styles, add veg. egg or pot. ac¬ cording to desire. Compote, Braised gar. w. small glazed onions, mu. salt pork in dice, demi-glace sa., same w. muscat raisins. Conde, Same bourgeoise style w. mu. Country Style, Fried in butter, moisten cream sa. and ch. stock w. salt pork in dice. Coquille, Cooked, sliced in silver or scallop shells, border w. duchesse pot. gar. and divers sa. bake. Cotelette, Wings or salpicon composition in chop shape, gar. and sa. facultative. (See S'alpicon). Craco vienne, Stuf. farina mush w. fennel and parsley roasted, cov. w. browned butter w. bread crumbs Crapeaudine, Open in frog shape, deviled butter, bread¬ ed, broiled or fried in butter, serve w. highly sea. sauce, deviled, etc. Creole, Braised or saute, gar. w. stuf. green and sweet peppers w. risotto creole and creole sa. w. rice separately. Crepinette, Salpicon enveloped in caul, broiled or fried, gar. and sa. facultative. Croquette, Salpicon, divers shapes, fried, gar. and sa. facultative. (See Croquette). Cubaine, Cooked, sliced w. green and sweet peppers, pounded tom. th. tom. sa. in rice border. Cumont (De), Braised, covered w. bercy butter w. ch. glace fi-her. taragon and chopped hard eggs Curry, Braised or saute, w. curry sa. rice. Cussy, Braised, gar. w. mu. head fil. w. art. pur6e trut cock’s comb and kidneys, thi. gravy. Cumberland, Saute, moisten double cream, gar. w. rings of onions, cooked white. . Curson, (See albufera), add curry and fancy braised cucumbers. Cynthia, Saute, moisten w. champagne, gar. w. quarters of oranges and raisins, dry curacoa, lemon juice, but¬ tered. Dampierre, Boneless, stuf. w. ch. fo-meat, mu. almonds, braised, served cold, gar. w. dec. mousse of tongue and foie-gras in aspic, jelly around. — 271 — D'Artois, Saute, moisten w. demi-glace sa. gar. w. art. bottom in 4, small French carrots glazed and small onions, sprinkled w. chives. Daube, Braised in tureen w. aromates and wine, closed w. lute.